Sunday, November 8, 2015

As I've mentioned here and here, when I was eating dairy/soy-free (MSPI diet), I had to completely revamp our meals. Several of the dairy/soy-free dinners were so good that they have stuck around as staples in our rotation. This Chicken Fried Rice is one of them. You can serve it with soy sauce on the side if you don't have a sensitivity to soy, or if there are members of the family that can tolerate it. Bob usually puts soy sauce and sriracha sauce on it.

Authentic fried rice is made from day-old rice. Since I usually serve the Spicy Honey-Brushed Chicken Thighs with rice, I make a double batch so I have leftover rice for this recipe the next night.

I prefer chicken thighs for this recipe but have used chicken breasts before and they work too; it's just a matter of personal preference.

1. Drizzle Canola oil in a large nonstick skillet and heat over medium-high heat. Season chicken thighs with salt and pepper and place in pan "pretty" side down. Cook until starting to brown and then flip to finish cooking completely. Remove chicken to a plate until cool enough to handle, shred, and set aside in a warm place. Set pan aside for use in step 3.

2. In a smaller (medium-sized) nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. If desired, carefully flip over for a few seconds. Transfer to a plate; when cool enough to handle, cut into strips.

3. In large skillet, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add rice; season with salt to taste. Cook, stirring often, until very hot, about 5 minutes.
Add vinegar, peas, eggs, and shredded chicken; cook until very hot, about 2 minutes.